Hand-picked, whole-bunch pressed, barrel-fermented matured for 9 months. Tasmanian acidity is exactly were needed to provide length and balance, supporting the white peach, nectarine and grapefruit palate.
94 points James Halliday winecompanion.com.au August 2020
Vibrant aromatics of ripe white peach, nectarine and lemon curd. Sumptuous texture and grilled nut complexity are supported by grapefruit acidity that gives length and balance and ensures outstanding cellaring potential. Drinking wonderfully now if you match it with freshly caught Tasmanian east coast crayfish and garlic parsley butter.